Vietnamese Spring Rolls w/ Noodles (Bún Chả Giò)

Adapted for Rural American Grocery Stores :)

Spring Rolls: ​(one portion makes ~50 rolls)

Ingredients
● 1 package of ground pork ● Garlic powder
● Napa cabbage ● Salt
● Carrot ● Pepper
● Onion ● Rice paper (Three Ladies brand)
● Fish sauce ● Canola oil
● White sugar

Filling Mixture
1. Add to a mixing bowl: ground pork; ~10 leaves of finely chopped napa cabbage, using
only the lower, white part; 1 carrot/~10 baby carrots, finely chopped; finely diced whole
onion.
2. Add in 2 tbsp of fish sauce, ½ tbsp of white sugar, 1 tsp of garlic powder, ½ tsp of salt,
and ¼ tsp of pepper. Microwave a little bit of the mixture to preview and adjust taste.

Rolling
1. Have two plates to roll on, so you can roll on one while giving another rice paper time to
absorb its water on the other. This makes it easier to roll.
2. Once your rice paper is relatively sticky, place a spoonful of the mixture (using Boulder
spoons as a reference, the larger spoon) in the lower third of the rice paper.
3. Fold the bottom over the mixture and try to have a little bit of excess over the mixture so
you can tightly wrap the mixture (fig 1), fold over the left and right (fig 2), roll the paper
up and adjust the mixture along the way so it’s even distributed (fig 3).
4. Place roll on baking sheet with non-stick aluminum foil.
Frying
1. Use a non-stick pan and cover the bottom with canola oil.
2. For the first fry, turn the heat on low-medium and take a piece of wet rice paper and drop
it into the oil to see when the oil is ready. It’s ready when there’s a steady amount of
bubbling. Place rolls into the pan and flip onto the other side once you can see the sides
of the roll change color. Remove rolls and place onto a baking sheet with a paper towel.
(If you start seeing brown specks on the rolls, replace the oil.
3. For the second fry, turn the heat on medium-high and again, use a piece of rice paper
from one of the rolls to test when the oil is ready.

Noodle Salad:

Ingredients
● Rice vermicelli noodles ● Salt
● Carrots ● Fish sauce
● Daikon radish (or jicama) ● Lime (or lemon)
● White vinegar ● Garlic
● Rice vinegar ● Vegetables: lettuce, cucumber
● White sugar ● Assorted herbs: cilantro, basil, mint

Noodles
1. Place ⅓ of the pack of noodles into a pot of boiling noodles for ~7 minutes.
2. Drain the noodles and run under cold water until noodles are cool to the touch. Once you
drain the noodles, occasionally check on the noodles and flip and loosen the noodles so
they thoroughly dry.

Pickled Carrots + Radish

1. Cut 1 cup of carrots and 1 cup of radish into matchsticks.
2. Boil ½ cup of rice vinegar (can replace with more white vinegar), ½ cup of white vinegar,
1 cup of water, ¼ cup of sugar, and 1 tsp of salt. Pour cooled pickling juice over carrots
and radish and let sit in the fridge for a couple of hours.

Sauce
1. Mix ¼ cup of sugar, ½ cup of water, 2 tbsp of fish sauce, 1 tbsp of lime juice, and 2
minced cloves of garlic.

Vegetables
1. Wash lettuce and either leave whole or chop. Slice cucumber into matchsticks.

Herbs
1. Wash herbs and pick off leaves.